Turkey Meatball Korma
This delicious turkey korma recipe features juicy turkey meatballs simmered in a creamy coconut and curry sauce, creating a fragrant and flavorful dish. With the addition of vibrant sugar snap peas and juicy cherry tomatoes, this meal is not only tasty but also visually appealing. Serve this dish with fluffy rice for a satisfying and nourishing meal that the whole family will love.
— Constant Cookbook
Ingredients
- 500g pack turkey mince
- 1 rounded tbsp Korma paste
- 1 tsp groundnut, vegetable or olive oil
- 1 onion , finely chopped
- 500ml chicken stock
- 175ml reduced-fat or light coconut milk
- large handful sugar snap peas , halved on the diagonal
- 16 cherry tomatoes , halved
- 1 tbsp toasted flaked almonds
- few coriander leaves (optional)
Instructions
- Make the meatballs: mix the mince with 1 tsp curry paste and seasoning. Shape into walnut-size meatballs. Heat the oil in a non-stick frying pan. Fry the meatballs for 5 mins, turning until they are browned all over.
- Heat the remaining curry paste in a saucepan. Add the onion and fry over a low heat for about 5 mins, until soft – be careful not to burn the paste (add a splash of water if you need to).
- Pour in the stock and coconut milk, and bring to the boil. Turn the heat down to low and add the meatballs. Cook for 10 mins, or until the turkey is cooked through and the sauce has thickened slightly. Add the sugar snaps and tomatoes, and cook for another 2 mins. Scatter with the almonds and coriander, if you have any, and serve with rice.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 258 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 0.88 milligram of sodium
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